Changes in the Freshness and Bacterial Community of Fresh Pork in Controlled Freezing Point Storage Assisted by Different Electrostatic Field Usage Frequencies
Yuqian Xu, Xiangyuan Wen, Dequan Zhang, Martine Schroyen, Debao Wang, Xin Li, Chengli Hou
Topics & Concepts
Food scienceChemistryFreezing pointBacterial growthTotal Viable CountComposition (language)BacteriaBiologyPhilosophyThermodynamicsPhysicsGeneticsLinguisticsMicrobial Inactivation MethodsMeat and Animal Product QualityFood Quality and Safety Studies